Description
Delight in the warm and spicy flavors of Gingerdoodle Cookies, a perfect blend of gingerbread molasses and cinnamon sugar that creates chewy, soft-centered cookies with a crisp exterior. These charming treats marry the cozy spices of ginger, cinnamon, and cloves with the sweetness of molasses, making them an ideal snack for holiday seasons or any time you crave a comforting cookie.
Ingredients
Scale
Cookie Dough
- 1 stick (113 grams) unsalted butter, at cool room temperature (about 67°F)
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) dark brown sugar, lightly packed
- 1/3 cup (113 grams) molasses
- 1 large egg
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 1 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 2 1/4 cups (286 grams) all-purpose flour
Cinnamon Sugar Coating
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line large baking sheets with silicone mats or parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large mixing bowl, use an electric mixer to beat the butter, granulated sugar, and dark brown sugar until the mixture is light and fluffy, about 2 minutes. Add the molasses and the egg, mixing until the ingredients are well combined. Next, add the ground ginger, cinnamon, cloves, sea salt, cream of tartar, baking soda, and all-purpose flour. Beat all together until just combined into a smooth dough.
- Shape and Coat the Dough: In a shallow dish, mix the granulated sugar with the ground cinnamon to create the cinnamon sugar coating. Using a medium cookie scoop (approximately 1 1/2 tablespoons), portion the dough into balls. Roll each dough ball thoroughly in the cinnamon sugar mixture, then place them on the prepared baking sheets. Slightly flatten each ball with the palm of your hand to encourage even baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the cookies are set and the edges are slightly crisp.
- Cool and Store: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Notes
- Molasses adds a rich depth to the cookies—using unsulfured molasses will yield the best flavor.
- For evenly sized cookies, use a medium spring-loaded cookie scoop.
- Flattening the dough balls slightly helps them bake evenly and prevents excessive spreading.
- These cookies can be frozen after baking for up to 3 months; thaw at room temperature before serving.
- Enjoy with a hot cup of tea or coffee for a cozy treat.
